Chicken and Rice Casserole

Ingredients

• 8 ounce water chestnuts drained chopped canned
• 3 cups meat from a rotisserie chicken diced cooked
• 10.8 ounce campbell's® condensed cream of celery soup canned
• 6 ounce rice long-grain wild cooked
• 29 ounce green beans drained and rinsed canned
• 1 cup mayonnaise 
• 1 medium onion diced peeled
• 4 ounce pimentos 
• 1 pinch salt 
• 1 cup sharp cheddar grated
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• casserole dish

Directions

1. Preheat oven to 350 degrees F.
2. Heat butter or oil in a small skillet over medium heat.
3. Add onion and saute until translucent, about 5 minutes.
4. Remove from heat and transfer to a large bowl.
5. Add all remaining ingredients to bowl and mix together until thoroughly combined.
6. Pour into a greased 3-quart casserole dish.
7. Bake for 20 to 25 minutes or until bubbly.
8. Let stand for a few minutes before serving.